I have developed many cookie recipes, but none as delicious as this one. You pretty much can't go wrong. If you like, swap plain dark chocolate for sea salt-spiked dark chocolate - it works really well.

Makes: 20

Preparation: 20 minutes

Bake: 10–12 minutes

Ingredients

100g unsalted butter, softened

100g light soft brown sugar

1 large egg

150g porridge oats

75g self-raising flour, sifted

A pinch of salt

1 tsp vanilla extract

50g dried apricots, roughly chopped

50g raisins

25g pecans, roughly chopped

100g dark chocolate chips or chopped dark chocolate (70 per cent cocoa solids)

Method

● Preheat the oven to 180°C and line two large baking sheets with non-stick baking paper.

● Cream the butter with the sugar in a bowl until light and fluffy, then add the egg and beat again.

● Fold in the remaining ingredients until well incorporated.

● Shape the cookie dough into 20 balls.

● Place on the prepared baking sheets, well spaced apart, and press down slightly to flatten.

● Bake for 10–12 minutes, until lightly golden but still slightly soft in the middle. Leave to cool on the sheets for a few minutes, then transfer to a wire rack to cool completely.